Simplex-centroid mixture design as a tool to evaluate the effect of added flours for optimizing the formulation of native Brazilian freshwater fish burger

Presenza, Leandro da Silva; Fabrício, Luis Felipe de Freitas; Galvão, Juliana Antunes; Vieira, Thaís Maria Ferreira de Souza

doi:10.1016/j.lwt.2021.113008

Cited by 10 publications

(5 citation statements)

References 46 publications

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“…Therefore, the observed results may be related to the combination of response factors of the active compounds and the addition of functional ingredients to the formulation (oatmeal and cassava starch) in tambaqui fish burgers, which indicated similar effects in maintaining the proximate composition discussed in a previous study (Presenza et al, 2022).…”

Section: Effects On Changes In Proximate Composition During Storagesupporting

confidence: 63%

“…Some studies also carried out application tests on fish-based products. They are indicated as a mechanism for valuing the byproducts of the fish processing industry and tend to promote the consumption of fish, especially among consumers looking for products that are easy to prepare (Presenza et al, 2022) (Lima et al, 2017).…”

Section: Methods Of Application Of Investigated Plant Compounds In Sh...mentioning

confidence: 99%

“…The fish burgers were prepared according to the optimized formulation in a previous study (Presenza et al, 2022) using MSM (82.5%), oatmeal (5%), cassava starch (5%), NaCl (1.5%), monosodium glutamate (0.2%), white pepper (0.1%), garlic powder (0.3%), onion powder (0.4%) and ice (5%).…”

Section: Fish Burger Preparation and Samplingmentioning

confidence: 99%

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Tambaqui (>i<Colossoma macropomum>/i<) fish burger: optimization process and evaluation of oxidative stability

Presenza¹

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New approaches to food preservation by reducing the use of synthetic compounds have highlighted active plant compounds, drawing the attention of several researchers around the world, mainly to investigate the application of these compounds in food products more susceptible to deterioration, such as seafood and freshwater fish. The objective of this article was to carry out a systematic review and bibliometric analysis to investigate trends and patterns in the literature for the topic addressed and quantitative data. The review also presents a set of relevant data on procurement, application, and trends in the investigation of bioactive compounds on shelf life extension in fish products. The review allowed us to assess that the application of active plant compounds in fish products has been more evidenced in studies from 2015. The analysis also revealed that although some species of plants and fish are recurrent in the studies, the number of coauthorships is low, demonstrating a lack of affinity between the authors of the topic. The review showed that different methods of extraction and application of plant bioactive compounds demonstrated significant effects in reducing lipid oxidation and prolonging the shelf life of fish products. However, more detailed investigations of the composition of active compounds can corroborate more promising data regarding commercial viability.

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Section: Effects On Changes In Proximate Composition During Storagesupporting

confidence: 63%

Section: Methods Of Application Of Investigated Plant Compounds In Sh...mentioning

confidence: 99%

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Tambaqui (>i<Colossoma macropomum>/i<) fish burger: optimization process and evaluation of oxidative stability

Presenza¹

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“…Similar behavior was observed in ideal hamburger based on meat, vegetables and condiments described as tender or soft, natural, delicious, nutritious, healthy and tasty, in addition [ 79 ]. In addition, [ 80 ] optimized hamburger formulations based on mechanically separated tambaqui ( Colossoma macropomum ) meat with oat flour and cassava starch, finding that all samples were acceptable (I like it very much to I like it very much). However, the binary samples were rated superior in the preference test.…”

Section: Resultsmentioning

confidence: 99%

Protein Quality and Sensory Perception of Hamburgers Based on Quinoa, Lupin and Corn

Chilón-Llico

Siguas-Cruzado

Apaza-Humerez

et al. 2022

Foods

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The need for partial or total substitution of animal protein sources by vegetable sources of high protein quality with good sensory acceptance is a promising alternative. The objective was to develop a hamburger with vegetable protein using a mixture design based on quinoa (Chenopodium quinoa Willd.), Peruvian Andean corn (Zea mays) and Andean lupine (Lupinus mutabilis Sweet). The design of these mixtures allowed obtaining eleven formulations, three of which were selected for complying with the amino acid intake for adults recommended by FAO. Then, a completely randomized design was applied to the selected samples plus a commercial product. Proximal composition was measured on a dry basis (protein, fat, carbohydrates, and ash), calculation of the Protein Digestibility Corrected Amino Acid Score (PDCAAS) and a sensory analysis was carried out using the Check-All-That-Apply (CATA) method with acceptability in 132 regular consumers of vegetarian products. Protein, fat, carbohydrate, and ash contents ranged from 18.5–24.5, 4.1–7.5, 65.4–72.1 and 2.8–5.9%, respectively. The use of Andean crops favored the protein content and the contribution of sulfur amino acids (SAA) and tryptophan from quinoa and lysine and threonine from lupin. The samples with Andean crops were described as easy to cut, soft, good, healthy, legume flavor, tasty and light brown, however the commercial sample was characterized as difficult to cut, hard, dark brown, uneven color, dry and grainy. The sample with 50% quinoa and 50% lupin was the most acceptable and reached a digestibility of 0.92. It complied with the lysine, threonine, and tryptophan intake, with the exception of SAA, according to the essential amino acid pattern proposed by the Food and Agriculture Organization of the United Nations.

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“…SCMD is useful in optimizing the method conditions from a mixture of components to identify a suitable ratio for the intended use. A set of factors or variables that can affect the capability of an analytical method are identified, including the type of reagents and concentrations, pH, temperature, and sample preparation conditions . In centroid design, the experimental conditions are chosen based on a simplex-centroid design, which is a type of design that involves selecting a central point (the centroid) within a simplex, which is a geometric shape defined by the range of each factor being studied .…”

Section: Introductionmentioning

confidence: 99%

Synthesis and Trace-Level Quantification of Mutagenic and Cohort-of-Concern Ciprofloxacin Nitroso Drug Substance-Related Impurities (NDSRIs) and Other Nitroso Impurities Using UPLC-ESI-MS/MS─Method Optimization Using I-Optimal Mixture Design

Nakka,

Katari,

Muchakayala

et al. 2024

ACS Omega

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Globally, the pharmaceutical industry has been facing challenges from nitroso drug substance-related impurities (NDSRIs). In the current study, we synthesized and developed a rapid new UPLC-MS/MS method for the trace-level quantification of ciprofloxacin NDSRIs and a couple of N-nitroso impurities simultaneously. (Q)-SAR methodology was employed to assess and categorize the genotoxicity of all ciprofloxacin N-nitroso impurities. The projected results were positive, and the cohort of concern (CoC) for all three N-nitroso impurities indicates potential genotoxicity. AQbD-driven I-optimal mixture design was used to optimize the mixture of solvents in the method. The chromatographic resolution was accomplished using an Agilent Poroshell 120 Aq-C18 column (150 mm × 4.6 mm, 2.7 μm) in isocratic elution mode with 0.1% formic acid in a mixture of water, acetonitrile, and methanol in the ratio of 475:500:25 v/v/v at a flow rate of 0.5 mL/min. Quantification was carried out using triple quadrupole mass detection with electrospray ionization (ESI) in a multiple reaction monitoring technique. The finalized method was validated successfully, affording ICH guidelines. All N-nitroso impurities revealed excellent linearity over the concentration range of 0.00125−0.0250 ppm. The Pearson correlation coefficient of each N-nitroso impurity was >0.999. The method accuracy recoveries ranged from 93.98 to 108.08% for the aforementioned Nnitrosamine impurities. Furthermore, the method was effectively applied to quantify N-nitrosamine impurities simultaneously in commercially available formulated samples, with its efficiency recurring at trace levels. Thus, the current method is capable of determining the trace levels of three N-nitroso ciprofloxacin impurities simultaneously from the marketed tablet dosage forms for commercial release and stability testing.

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Simplex-centroid mixture design as a tool to evaluate the effect of added flours for optimizing the formulation of native Brazilian freshwater fish burger

Cited by 10 publications

References 46 publications

Tambaqui (>i<Colossoma macropomum>/i<) fish burger: optimization process and evaluation of oxidative stability

Tambaqui (>i<Colossoma macropomum>/i<) fish burger: optimization process and evaluation of oxidative stability

Protein Quality and Sensory Perception of Hamburgers Based on Quinoa, Lupin and Corn

Synthesis and Trace-Level Quantification of Mutagenic and Cohort-of-Concern Ciprofloxacin Nitroso Drug Substance-Related Impurities (NDSRIs) and Other Nitroso Impurities Using UPLC-ESI-MS/MS─Method Optimization Using I-Optimal Mixture Design

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